Pink pep­per­corn rosé salmon with bay oil and goat’s curd,

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SERVES 8-10 Be­gin this recipe 2 days ahead.

2 tbs pink pep­per­corns

12 bay leaves

250g rock salt

175g de­mer­ara sugar

1/ 2 cup (125ml) rosé

1/ 2 bunch thyme

1.2kg skin­less salmon fil­let, pin-boned

1 cup (250ml) ex­tra vir­gin olive oil

150g goat’s curd

Thinly sliced sour­dough and picked wa­ter­cress, to serve

Place pep­per­corns and half the bay leaves in a fry­pan over low heat. Toast, shak­ing the pan, for 3-4 min­utes un­til toasted and fra­grant. Let cool, then re­move leaves and set aside. Us­ing a mor­tar and pes­tle, roughly crush pep­per­corns. Trans­fer to a bowl with salt, sugar, rosé, thyme and bay leaves, and stir to com­bine.

Line a large, high-sided tray with plas­tic wrap. Pour half the salt mix­ture into the tray and lay salmon on top. Coat salmon in re­main­ing salt mix­ture. Cover salmon well with plas­tic wrap and chill for 24 hours. The next day, turn the salmon, mak­ing sure it is still well coated in the salt mix­ture. Chill for a fur­ther 24 hours to fin­ish cur­ing.

Place oil and re­main­ing bay leaves in a small saucepan over low heat for 5 min­utes, bring­ing oil to just be­low a sim­mer. Re­move from heat and cool com­pletely. Trans­fer to a blender and whiz to com­bine, then strain oil through a fine sieve into a bowl. Store, cov­ered, un­til ready to use.

The next day, brush the salt mix­ture from the salmon with paper towel and thinly slice. Serve salmon with bay oil, goat’s curd, sour­dough and wa­ter­cress.

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